Sponge Cake

60 mins, Serves: 10


  • 110g Blue Band
  • 110g flour
  • 110g sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ tsp emulsifier
  • 2 eggs
  • 1 table spoon Vanilla essence
  • Buttercream
  • White chocolate


Preheat the oven to 350 degrees With an electric mixer fitted with a wire whip, beat the eggs and the sugar on medium-high speed, in a  mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes, With the mixer on low speed add melted Blue Band & emulsifier. Sift the flour, baking powder into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the blue band. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, and then gently flip it out onto a large sheet of parchment paper. Let cool completely. Icing: Once cool, decorate with buttercream and sprinkle with chocolate.

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